pumpkin salad

This recipe comes from the lovely Dioni. She was in town for a few months last year, and we had some good times reconnecting. I love it when people make certain, wonderful meals for you that you start making yourself, then always associate with that person. It's like you bring a part of them to the table every time you make that meal again. All those things with smells, eating, memories, it can be a deeply intimate and rich experience over the duration of a meal.
I have a few of those meals:
Sue's avocado soup
Chloe's eggplant bake and turtle potatoes
Charlie's miso soup
Jessie's Chinese soup with eggplant and bamboo
Lill's dumplings
Jess's coconut curry
Mark's roast vegetable pasta stir-through
Denise's pear and miso pizza
Beth's roast Jerusalem artichokes
The list goes on, but I'd have to think about it for a while.
Anyway, here's how to make this very yummy salad:

Ingredients:
pumpkin, cut into smallish chunks
adzuki beans
red quinoa
rind and juice of a lemon
lots of fresh parsley, sage and thyme
olive oil
salt

1. Soak and cook adzuki beans for 40min - 1hr. Drain and rinse with cold water.
2. Roast pumpkin in oven with some oil and a bit of salt. Take out when done and let cool.
3. Cook quinoa on the stove, 1 part quinoa to 2 parts water. Bring to boil, then cover and simmer on a low heat for 10 min. Take off the heat and keep covered for another 5-10min.
4. Combine those ingredients in a bowl with olive oil, chopped herbs, and juice and rind of a lemon. Add salt to taste. It's amazing.